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This gluten free treacle tart is the perfect autumnal dessert - sweet, sticky and perfect served warm with ice-cream.
I remember making treacle tart in food tech at school but I don't see it too often nowadays.
It's a shame as making a gluten free treacle tart is really easy using gluten free bread and my simple gluten free shortcrust pastry recipe.
It's also a perfect way to use up any leftover gluten free bread which may have gone dry or stale.
Combatting food waste is super important to me and this is a great way to use up stale bread without throwing it away.
In fact, leaving your bread out for a day before baking this actually makes the treacle tart even better!
The best treacle tart recipe
Treacle tart is a traditional British dessert made of pastry with a sweet, syrupy filling.
The filling is made up of Golden Syrup, bread crumbs and lemon zest - all of which is easily made gluten free.
You can find some gluten free treacle tart recipes without breadcrumbs which use ground almonds instead.
But I went for the proper, old-school version which I love in all its simplicity.
It's perfect served warm with a dollop of ice-cream or a cheeky slathering of custard.
And you can also enjoy it cold with a cuppa, or even freeze and leftovers to defrost and have a simple dessert on a demand.
If you're a fun of traditional British desserts like jam roly-poly pudding, then you'll absolutely love this gluten free treacle tart.
Making gluten free shortcrust pastry
The first part of making this gluten free treacle tart is making the gluten free pastry crust.
But don't worry - making gluten free pastry dough is actually really easy.
I have a full step-by-step guide with photos and a video showing you exactly how to make it.
The pastry recipe has a full step-by-step guide, and you'll want to use half the quantities to make this treacle tart.
Which means for this gluten free pastry recipe you'll need:
- 170 g plain gluten free flour
- 1 tsp xanthan gum
- 1 medium egg
- 1-2 tsp water
- 110g unsalted butter (cold)
- 1 tbsp caster sugar
- Pinch salt
For this pastry dough you'll need a gluten free flour blend which is either a plain or All Purpose mixture.
To make the pastry you first add the dry ingredients to a bowl, and then rub in the butter using your fingertips.
Next you add the egg and water, working the pastry into a dough before chilling it.
The chilling step is really important as it stops the gluten free pastry being so sticky and helps you to roll it out easier.
I recommend rolling the pastry between two sheets of clingfilm (or baking paper) as it makes it a lot easier.
You'll also need to blind-bake the gluten free pie crust before adding the filling, and I've explained this fully in the recipe card below.
Buying some baking beans can be helpful but if you don't have them you can use dried lentils or rice instead.
There's a full printable recipe card below, but for the shopping list you'll need the following ingredients for the treacle tart filling:
- 150g gluten free bread
- 400g Golden Syrup
- Zest and juice of one lemon
And that's it - this treacle tart filling really is super easy!
Any gluten free bread will work, but if it's a little on the stale side then that's even better.
I prefer using a white gluten free bread but you could use a brown bread if you prefer.
To make the filling you simply whizz up the bread in a food processor to make bread crumbs.
I wouldn't recommend using pre-made gluten free bread crumbs as they won't be as absorbent - you want to do it this way by blitzing slices of bread.
If you're in the US, you may not be so familiar with Golden Syrup.
It's a common baking ingredient in British baking and I believe it's thicker than corn syrup - you'd need to try and source it or make your own.
There are quite a few recipes for Golden Syrup online like this one from International Desserts Blog, do if you're not in the UK you can make this recipe too.
You can omit the lemon if you don't like citrus - but I do find it cuts through the sweetness nicely.
My gluten free treacle tart recipe
This gluten free treacle tart recipe will happily feed between 8 and 12 people, depending on how hungry you all are.
Serve it up with ice-cream and enjoy it warm - or have a cold slice with a cuppa for a lovely afternoon treat.
It's such a quick recipe to whip up when you need something sweet and it's also a great way to combat food waste and use up leftover gluten free bread.
And please do leave a review to let others know you loved it too! It would mean the world to me.
- Half a batch of Gluten Free Shortcrust Pastry
- 150g gluten free bread
- 400g Golden Syrup
- Zest and juice of one lemon
- First make the pastry as per my instructions in my gluten free shortcrust pastry guide. Chill the pastry for an hour and then it's time to roll it out construct the treacle tart.
- Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Remove the pastry from the fridge and place it between two sheets of clingfilm. Roll to around 4mm thick and then use the rolling pin to carry the pastry over a round, 21cm (8.5-inch) diameter loose bottom tin.
- Gently press the pastry into the bottom and sides of the tin. Use your fingers to press the sides of the pie into the ridges of the dish. Break off a small piece of the overhanging dough and roll into a ball - use this to press the pastry in further (it will stop your finger nails going through the pastry!).
- Gently push the overhanging pastry back over the pie dish so you have a couple of mm which are slightly thicker at the top of the pie crust. This will help to minimise any shrinking. Roll the rolling pin over the top of the dish and then remove any excess pastry and prick the bottom all over with a fork.
- Place a piece of baking paper over the top of the pastry and fill with baking beans (or dried rice/lentils). Bake for 10 minutes, then carefully remove the baking paper and beans, then bake for another 5-10 minutes until golden.
- While the pastry is baking, make the filling. Blitz the bread in a food processor until it forms crumbs, and then add to a large mixing bowl. Add the Golden Syrup and lemon zest and juice, then mix well until combined.
- Once baked, remove the pastry from the oven. Pour in the filling and spread it out evenly, then place back in the oven for 20-25 minutes until golden and firm in the centre.
- Remove from the oven and leave to cool slightly. Enjoy warm with ice-cream or leave to cool and store in an airtight container.
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Amount Per Serving: Calories: 151Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 109mgCarbohydrates: 33gFiber: 1gSugar: 17gProtein: 1g
NEED SOME MORE GLUTEN FREE Baking INSPIRATION?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free bakes a try and see what you think!
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